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Ricetta Toasted Pecan and Pumpkin Risotto

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This is a great dish to compliment most fall meals. With great earthy spices and aromas combined with the mild sweet flavors of the pumpkin and the bold nutty crunch of toasted pecans, this dish will definately put you in the autumn spirit. ITs simple to make and will warm you up form the inside out.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 3-4
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Cost per serving $2.23 vedi dettagli
  • ½ cup chopped pecans, lightly toasted in a pan
  • I sugar pumpkin, seeded, peeled, and deiced to ½ in cubes
  • ½ cup onion, chopped finely
  • 1 cup Arborio rice
  • ½ teaspoon ground mace
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup white wine
  • 3 cups vegetable stock, (more or less)
  • 3 tablespoons olive oil
  • Salt and pepper to season


  1. Heat 2 tablespoons of the olive oil in a pan over medium heat. Add the pumpkin and sauté until the pieces have nice color and are fork tender. Toss the pumpkin with the pecans and reserve.
  2. Next heat the remaining olive oil over medium heat and sauté the onion until translucent. Add the rice, cinnamon, nutmeg, and mace and toast lightly. Deglaze the pan with the wine; continue cooking until wine has cooked off. Add the broth half a cup at a time, allowing it to cook off after each addition, until the risotto is cooked aldante and is creamy. Remove from the heat and add the reserved pumpkin mixture, season with salt and pepper and enjoy!

Nutrition Facts

Amount Per Serving %DV
Serving Size 364g
Recipe makes 3 servings
Calories 451  
Calories from Fat 182 40%
Total Fat 21.02g 26%
Saturated Fat 2.66g 11%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 946mg 39%
Potassium 168mg 5%
Total Carbs 56.83g 15%
Dietary Fiber 2.3g 8%
Sugars 3.68g 2%
Protein 5.6g 9%
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